Wednesday, 16 October 2013

Nepalese Potato Roti (Aloo Roti)

I adore roti! I never knew how easy it was to make my own roti until I went to Sri Lanka and had the most delicious and fun cooking class at Unawatuna. It was so easy to make the delicious coconut roti that Karuna taught us that it's become a firm favourite at home. So, I never pass up the chance to make more roti - and different varieties always make me a little excited inside. This is Aloo or Aalu (potato) roti that I made for Nepal month is a great addition to my roti repertoire. Flavoured lightly with chilli, spices fresh coriander, it is delicious to mop up your curry or slather with some tomato achar or any other chutney or pickle.

Nepalese Potato Roti

3 large potatoes
1 green chilli, seeds and placenta removed
1 clove garlic, crushed
2 tbsp chopped fresh coriander
1 tsp ground cumin
1/2 tsp salt
2 cups wholemeal flour
Oil for frying

To Make
1. Peel and chop potatoes. Boil until well cooked then drain and mash finely. Allow to cool.
2. Once the potatoes have cooled, add the chilli, garlic, coriander, cumin and salt and stir well to combine.
3. Add the flour and stir well to combine. Take small handfuls of this dough and place on a floured surface. Use your fingers to flatten into a disk about 1 cm thick. Use a small bowl to cut out the roti into evenly shaped circles (this keeps them all the same size).
4. Heat a small amount of oil in a non stick pan. Fry the roti for a few minutes on each side on a medium heat, until they become golden brown and crispy on the outside. Keep warm as you cook the remaining roti. Serve warm with tomato achar.

Makes 10 roti (may vary depending on the size of the bowl you use to cut them into circles).

This month I'm featuring lots of recipes from Nepal!
Check out my other Nepali/Nepalese recipe posts:


  1. I made some achar, which was amazing. Now I need to make some roti to go with it! Just need to figure out how to de-glutinize it. I love all the new foods I find out about on your blog!

    1. Thanks diylettante, I love finding out about new foods to share with you all so it's a win win! I think it should be easy to substitute a gluten free form of flour in this.

  2. The roti I'm used to is more Indian and made from flour. Never thought to use potato before, so thanks for sharing the recipe!

  3. This Roti is similar to Irish Potato Bread but with spices and garlic added. Yum, no curry is complete without roti. Hope you've been safe from the fires.

    1. I've never made Irish potato bread before, I made something similar when I was cooking for Scotland month, I think. It was basically just mashed potato and flour fried in a pan - but I didn't end up getting any good photos so it never ended up on the blog. Thanks for the well wishes, the fires are concerning but we are safe for now!